Chef David BurkeChef David Burke will attend and participate in Fort Lee Restaurant Week at end of September

FORT LEE, NJ—This September 22nd through the 25th, Fort Lee, NJ will be kicking off the fall season with its first-ever Restaurant Week produced by the Fort Lee Business District Alliance (BDA). The event will commence on Thursday, September 22nd, with an appearance by celebrity Chef David Burke, who will visit select restaurants to participate in book signings, food tastings and give out bottles of his DAVID BURKE’s B1 steak sauce.

David Burke was born and raised in Hazlet, New Jersey.   A graduate of the Culinary Institute of America and a student at Ecole Lenotre Pastry School in Plaisir, France, Burke has worked with legendary chefs in France and New York such as Pierre Troisgros, George Blanc, Marc Meneau, Daniel Boulud, Charlie Palmer and Waldy Malouf.  Burke’s mastery of French culinary technique and his unique American creativity were confirmed at the age of 26, receiving 3 Stars from the New York Times at the River Café.  Burke was then chosen by his peers to represent the USA at The International Culinary Competition and won France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur, the only American to ever achieve this honor.  Burke also won the Nippon Award for Excellence from the government of Japan, for overall skill and technique.

As a culinary pioneer, Burke’s innovations and revolutionary techniques appear on menus all over the world, including Pastrami Salmon, and David Burke’s Cheesecake Pops. Additionally, Burke is actively involved with culinology, an approach to food that blends the culinary arts and food technology. In 2011, Burke received the ultimate honor presented to inventors: a United States patent. It was awarded to him for the unique process by which he uses pink Himalayan salt to dry-age his steaks for up to 100 days and led to the citing of David Burke’s Primehouse in Chicago as the number one steakhouse in Chicago and the United States.

Chef Burke has become one of the most recognized chefs on television, including appearances on two seasons of Top Chef Masters, a guest spot on the Every Day with Rachael Ray show, NBC’s TODAY Show, Bloomberg’s small-business television series The Mentor, and more. In addition, Burke has published two cookbooks, Cooking With David Burke (1999) and David Burke’s New American Classics (2006) co-written by Judith Choate.

“We are thrilled to have Chef Burke participate in our Restaurant Week and can’t think of a better way to kick off this exciting event!” said BDA Executive Director Stuart Z. Koperweis.

28 restaurants will be participating in Fort Lee’s first Restaurant Week. Each of the participating bars and restaurants will give a preview of some of their most popular dishes by promoting special menus that feature local and eclectic cuisine ranging in price from $15-$30. For added enjoyment, there will also be strolling entertainment taking place throughout the four-day food festival. To avoid waiting, reservations are highly encouraged. For more information about participating restaurants, visit: